Keto Apple Muffins
User Reviews
5
Keto Apple Muffins
Description
The Keto Apple Muffins recipe includes two small peeled and chopped apples that are macerated with lemon juice and sweetener to extract moisture and enhance flavor. The batter combines almond flour, coconut flour, ground flaxseed, baking powder, cinnamon, cream cheese, eggs, apple cider vinegar, and vanilla extract. Eggs and sweetener are whisked until frothy to provide lightness, then wet and dry ingredients are blended to form a smooth batter that thickens as the flours absorb moisture. The drained apples are folded in and the batter is divided into eight muffin cups.
A topping of sweetener mixed with cinnamon adds a slightly crunchy spice finish after baking. The resulting muffins have about 2g net carbs each, are lightly sweetened, and have a tender texture with subtle apple notes, making them compatible with low-carb diets.
The muffins store well in the refrigerator for several days or can be frozen for months. Adjusting apples downward reduces carbs further, and substituting half the cream cheese with butter can enrich the texture for a more cake-like experience.
Ingredients
- 1.5 cup apple 180g (2 small apples, peeled and chopped
- 2 tbsp granulated sweetener for macerating
- 1 teaspoon lemon juice
Batter
- 1 cup almond flour 100g
- ¼ cup coconut flour 30g
- ¼ cup granulated sweetener 50g (use ⅓ cup / 67g for a sweeter muffin)
- 2 tablespoon Flaxseed 14g, ground
- 1.5 teaspoon baking powder
- 2 teaspoon cinnamon
- ½ cup cream cheese 120g
- 3 egg large
- 2 tbsp apple cider vinegar
- 1 teaspoon vanilla extract
Topping
- 1 tbsp granulated sweetener
- ½ teaspoon cinnamon
Instructions
- Optional, but recommended: Macerate the apples. Peel, core and chop 2 small apples. Put them in bowl with 1 teaspoon lemon juice and 2 tablespoon sweetener. Stir and let sit for 30 minutes to draw out the liquid.
- Preheat the oven to 180 Celsius / 350 Fahrenheit / 160C fan.
- Blend the eggs and sweetener for 2 minutes until they are frothy and have doubled in volume.
- Add the wet ingredients - cream cheese, apple cider vinegar and vanilla extract. Blend until combined.
- Stir together the dry ingredients in a separate bowl. Add to the egg mix and blend until a smooth batter forms. It will be quite liquid at first, but firms up within 2 minutes as the flax and coconut flour soak up moisture.
- Drain all liquid from the bowl with the chopped apples (it will be about 2 tablespoons). Fold the apples into the muffin batter and fill the batter into 8 paper muffin cups.
- In a small bowl, stir together sweetener and cinnamon. Scatter over the muffins and bake for 30 minutes or until lightly browned.
Notes
- Each muffin contains approximately 2 grams of net carbs, with 8 muffins per batch.
- Reducing apple quantity to 1 cup lowers carbs to 4.3g per muffin and sugar to 3.1g.
- Best stored in the refrigerator up to 4 days or frozen up to 3 months.
- Replacing half the cream cheese with butter yields a richer, more cake-like texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Total Carbohydrates | 8.5g | 3% |
| Protein | 7.1g | 14% |
| Fat | 13.9g | 21% |
| Saturated Fat | 4.4g | 22% |
| Fiber | 3.3g | 13% |
| Sugar | 3.9g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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